Step: 1/12

Prepare all ingredients for use.

Step: 2/12

Melt the butter in a pan and remove from the heat.

Step: 3/12

Wash the herbs, shake dry and pluck the leaves from the stalks. Pour the vinegar and wine into a pan.

Step: 4/12

Add the herb stalks and bring to the boil.

Step: 5/12

Put the herbs on a cutting board.

Step: 6/12

Finely chop the herb leaves.

Step: 7/12

Crush the peppercorns, add to the pan and let the liquid reduce to about 80ml.

Step: 8/12

Place the egg yolks in a heatproof bowl and pour in the reduced liquid through a sieve, whisking.

Step: 9/12

Set the bowl over a pan of hot water and whisk the sauce until creamy.

Step: 10/12

Bring to a creamy sauce while constant stirring.

Step: 11/12

Remove from the heat and add the warm melted butter, first in drops, then in a thin stream, until the sauce is shiny and creamy.

Step: 12/12

Mix in the herbs and season with salt and pepper.